RECIPE: ROAST SQUASH AND AVOCADO SALAD

Ingredients:

Baby leaves or any kind

Roasted squash, cubed

Avocado, diced

Bean sprouts

Pomegranate seeds

Toasted almonds, chopped 

Dressing:

½ cup Unrefined olive oil

½ cup Unrefined rice vinegar

1 tbsps. Sea salt 

Method

1. Roast Squash:

• Chop the squash and roast it in the oven with a little unrefined oil (sesame oil is recommended) until soft.

• Leave to cool. 2. Combine Ingredients:

• Add all the ingredients together in a bowl. 3. Dress the Salad:

• Mix up your dressing and toss it with the salad.